发酵工艺对白啤4-VG含量的影响分析  

Effect of Fermentation Process on 4-VG Content of White Beer

作　　者：张健唯 梁宸 刘助水 ZHANG Jianwei;LIANG Chen;LIU Zhushui(Beijing Yanjing Brewery Co.Ltd.,Beijing 100083;Yanjing Beer(Guilin Liquan)Co.Ltd.,Guilin,Guangxi 541002,China)

机构地区：[1]北京燕京啤酒股份有限公司,北京100083 [2]燕京啤酒(桂林漓泉)股份有限公司,广西桂林541002

出　　处：《酿酒科技》2022年第6期53-57,共5页Liquor-Making Science & Technology

摘　　要：为提高白啤特征香气水平,研究了酵母菌种、酵母代数、酵母接种量、发酵温度、冷麦汁充氧量5种发酵工艺参数对白啤4-乙烯基愈创木酚(4-vinylguaiacol,4-VG)含量的影响。结果表明,选择酵母菌种为NO.3、0代酵母、酵母接种量为10百万个/mL、发酵温度为20℃、冷麦汁充氧量为22 mg/L的发酵工艺,白啤的4-VG含量有显著提高,为通过改进发酵工艺提高白啤4-VG含量提供了理论依据。In order to improve the characteristic aroma level of white beer,the effect of five fermentation parameters(yeast variety,yeast generation,yeast inoculation amount,fermentation temperature and oxygenate quantity in cold wort) on the content of 4-vinylguaiacol(4-VG) in white beer was studied.The results showed that the 4-VG content of white beer was significantly increased under the conditions of yeast strain No.3,0 generation of yeast,10 million/mL yeast inoculation,20 ℃ fermentation temperature and 22 mg/L oxygenate quantity in cold wort.The results have provided a theoretical basis for increasing the content of 4-VG in white beer by technology improvement.

关 键 词：发酵工艺 白啤 4-乙烯基愈创木酚(4-VG) 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]